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Apricot Nectar Cheesecake Tart

Apricot Nectar Cheesecake Tart comes together with Apricot Nectar, Whipping Cream, Cream Cheese, Sugar, and Nutmeg. Serves 14. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 12 oz
• 1 cup
• 11 oz
• 1/2 cup
• 1/4 tsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   FILLING---------------------------------- 1/4 oz Envelope unflavored

2. 2

   Heat oven to 450 degrees.

3. 3

   Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan.

4. 4

   Trim edges if necessary.

5. 5

   Bake for 9 to 11 minutes or until lightly browned.

6. 6

   Cool completely.

7. 7

   In small saucepan, sprinkle gelatin over 1 c of the apricot nectar.

8. 8

   Cook over low hat, stirring until gelatin dissolves.

9. 9

   Refrigerate 30 to 35 minutes until partially thickened.

10. 10

    In small bowl, beat 1 c whipping cream until stiff peaks form.

11. 11

    In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy.

12. 12

    Add lemon juice; blend well.

13. 13

    Beat in apricot mixture until well blended.

14. 14

    Fold in whipped cream.

15. 15

    Spread over cooled baked crust; refrigerate 2 hours.

16. 16

    In small saucepan, combine 1 T sugar and flour.

17. 17

    Gradually stir in remaining 1/2 c apricot nectar.

18. 18

    Cook over medium heat until mixture boils and thickens, stirring constantly.

19. 19

    Remove from heat; stir in amaretto.

20. 20

    Cool to room temperature.

21. 21

    Pour over tart; spread evenly.

22. 22

    Refrigerate until topping is set, about 30 minutes.

23. 23

    In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form.

24. 24

    Pipe or spoon around edge of tart.

25. 25

    Store in refrigerator.